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Hee-Haw Encrusted Prime Rib

Hee-Haw Encrusted Prime Rib
Mix Hee-Haw HorseRadish with sour cream to smooth over entire prime rib. Mix dill, pepper and salt together. Liberally cover prime rib in this mixture. Put in open roaster and cook at 400 for one hour, reduce heat to 350 and continue to cook until internal temperature is 150 degrees or cooked to desired redness. Let rest before cutting.

3-4 Servings

Ingredients:
3-4 rib Prime Rib Roast
1-1 1/2 Cups Hee-Haw Damn Hot or Double Damn Hot HorseRadish
2 tbsp Dried dill weed
2 tbsp Cracked black pepper
2 tbsp Sea salt
1/4 Cup sour cream
Sauce Ingredients:
2 tbsp Butter
2 tbsp Flour
1 Cup Milk
1/4 Cup Hee-Haw HorseRadish

Sauce Directions:
Melt butter until fully melted. Stir in flour and cook over low heat until bubbly and smooth. Remove from heat, add milk and heat until gently boiling, stirring constantly for 1 minute. Stir in Hee-Haw HorseRadish and serve over thick slices of prime rib with mashed potatoes and beans, etc.

 

Kartoffelrahmsuppe (Spiced Potato Soup)

Kartoffelrahmsuppe (Spiced Potato Soup)

Fragrant with nutmeg and marjoram, this creamy potato soup from Oliver Steffensky, chef at Dorfstuben in the Hotel Bareiss, in Germany's Black Forest, gets a zesty kick from a grating of fresh horseradish root. After cooking, it's whipped into a smooth, airy froth. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.


SERVES 4

Ingredients

4 tbsp. unsalted butter
3 cloves garlic, peeled and crushed
1 small yellow onion, finely chopped
12 leek, white and light green parts only, cut into 1″ slices
1 14 lb. Yukon gold potatoes, peeled and cut into 2″ chunks
2 23 cups chicken or vegetable stock
1 14 cups heavy cream
14 celery root, finely chopped
2 tbsp. finely grated fresh or prepared horseradish
1 12 tsp. finely chopped marjoram
2 whole cloves
2 bay leaves
Freshly grated nutmeg, to taste
Kosher salt and freshly ground black pepper, to taste
2 tbsp. finely chopped chives
Caramelized onions, for garnish

Instructions

Heat butter in a 6-qt. saucepan over medium-high heat; add garlic, onion, and leek, and cook, stirring, until soft, about 3 minutes. Add potatoes, stock, cream, celery root, horseradish, marjoram, cloves, and bay leaves, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft, about 30 minutes. Season with nutmeg, salt, and pepper; remove from heat, and using an immersion blender, regular blender, or food processor, purée soup until smooth and frothy. To serve, ladle soup into 4 bowls, and garnish with chives and caramelized onions.

Herb Crusted Beef Tenderloin with Hee-Haw Horseradish Sauce

Herb Crusted Beef Tenderloin with Hee-Haw Horseradish Sauce

Hunter Lewis, SAVEUR Kitchen Director, prepares this flavorful tenderloin every Christmas Eve.

SERVES 10

Ingredients

1 (3 1⁄2–5 lb.) fully trimmed beef tenderloin, butt end left intact
2 tbsp. extra-virgin olive oil
Kosher salt, to taste
3 tbsp. dijon mustard
3 tbsp. cracked black peppercorns
2 tbsp. finely chopped fresh rosemary
2 tbsp. finely chopped fresh thyme
1 12 cups sour cream
3 tbsp. prepared horseradish

Instructions

Put beef on a sheet of plastic wrap; rub with oil. Sprinkle with salt; rub with mustard, then season with pepper, rosemary, and thyme. Wrap in plastic wrap; let sit at room temperature for 1 hour.
Heat oven to 425˚. Place beef on a rack on a rimmed baking sheet. Roast until an instant-read thermometer inserted into thickest end reads 115˚, about 35 minutes. Switch oven to broiler setting; broil until crusty, 5–10 minutes. (A thermometer inserted into thickest end should read 125˚) Let roast rest on a cutting board for 30 minutes. Meanwhile, combine sour cream and horseradish in a bowl to make a sauce. Thinly slice beef and serve with sauce.